Physicochemical and Sensory Evaluation of Gummy Candies Fortified with Microcapsules of Guinea Pig (Cavia porcellus) Blood Erythrocytes and Tumbo (Passiflora tarminiana) Juice

Applied Sciences, Journal Year: 2025, Volume and Issue: 15(2), P. 917 - 917

Published: Jan. 17, 2025

Recently, interest in developing functional foods that promote health has grown significantly. This study aimed to evaluate the feasibility of microencapsulating guinea pig blood erythrocytes by vacuum drying and incorporating them into gummies fortified with tumbo juice. Physicochemical analysis (proximate analysis, iron content, color, pH, soluble solids, particle size) group Fourier transform infrared spectrophotometry were performed on three formulations gummy candy added encapsulated from (EEGPB): F1 (4% EEGPB), F2 (5% F3 (6% EEGPB). The results showed a significant decrease moisture content (52.02% 43.27% F3) increases protein (11.44% (2.63 mg Fe/g contents when higher EEGPB levels used. Sensory evaluation revealed was most acceptable formulation terms taste, aroma, texture, no differences color. FTIR confirmed physical incorporation chemical interactions between ingredients. These demonstrate encapsulation not only preserves bioactive compounds but also improves organoleptic properties gummies, making an attractive product for consumers. In conclusion, this technique is effective fortifying potential application other food products. approach represents advance development innovative foods.

Language: Английский

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Study of the Physical–Chemical, Thermal, Structural, and Rheological Properties of Four High Andean Varieties of Germinated Chenopodium quinoa

Polymers, Journal Year: 2025, Volume and Issue: 17(3), P. 312 - 312

Published: Jan. 24, 2025

Chenopodium quinoa, a high Andean grain with excellent nutritional value and complex molecular structure, presents significant challenges in the bioavailability of nutrients functionality its components. Germination as biotechnological strategy generated modifications four varieties quinoa. The ungerminated germinated samples’ physical–chemical, thermal, structural, rheological properties were determined. Results showed increases protein (14.13% Black Collana Quinoa (BCQ) 12.79% Red Pasankalla (RPQ)), phenolic compounds (30.81 mg Gallic Acid Equivalent/100 g RPQ), flavonoids (108.53 Quercetin Yellow Marangani (YMQ)), antioxidant capacity (up to 241.43 μmol Trolox Equivalent/g BCQ). Thermal analysis gelatinization temperature (57.53 °C 59.45 RPQ) reduction enthalpy (1.38 J/g 0.67 J/g). Structural similar functional groups, but variation spectra intensity was related starches proteins. Rheological exhibited pseudoplastic behavior at 80 °C. Principal component clear difference between non-germinated samples. germination process significantly modified improving generating new opportunities for application development biodegradable materials foods.

Language: Английский

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Acacia Gums (AGs): Characterization and Applications

Published: Jan. 1, 2025

Language: Английский

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STRUCTURE CONFORMATIONAL, PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERISATION OF RED CLOVER SEED (Trifolium pratense L.) GALACTOMANNAN

Food Hydrocolloids, Journal Year: 2025, Volume and Issue: unknown, P. 111517 - 111517

Published: May 1, 2025

Language: Английский

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Activated polymeric materials for phosphorus removal in aqueous medium: study of kinetics and adsorption isotherm

Results in Engineering, Journal Year: 2024, Volume and Issue: 24, P. 103201 - 103201

Published: Oct. 29, 2024

Language: Английский

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